There’s something incredibly comforting about a warm, cheesy casserole straight out of the oven. This Cheesy Ground Beef Potato Casserole Recipe layers seasoned ground beef with tender potatoes and ooey-gooey cheddar, all topped off with crispy fried onions. If you love hearty, no-fuss family meals, you’re going to adore this one.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Cheesy Ground Beef Potato Casserole Recipe
- Top Tip
- How to Serve Cheesy Ground Beef Potato Casserole Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Cheesy Ground Beef Potato Casserole Recipe
Why You'll Love This Recipe
I remember the first time I made this casserole; it was a chilly evening, and the whole family gathered around with smiles, digging into a dish that feels like a warm hug on a plate. That’s the magic of this recipe!
- Layered Comfort: Each layer builds on the last, creating rich, comforting flavors in every bite.
- Simple Ingredients: You likely already have everything for this classic in your pantry and fridge.
- Hands-Off Baking: Once it’s assembled and in the oven, you can relax and let the casserole work its magic.
- Feeds a Crowd: With 10 generous servings, it’s perfect for family dinners or potlucks.
Ingredients & Why They Work
This recipe comes together with some pantry staples and fresh ingredients that blend beautifully. When shopping, go for fresh russet potatoes that are firm and unblemished, and pick good-quality ground beef for the best flavor.

- Ground beef: It’s the hearty base; I love using 80/20 for a perfect balance of flavor and fat.
- Salt and ground black pepper: Simple seasonings that enhance every layer.
- Diced onion: Adds a sweet-savory depth when sautéed with the peppers.
- Diced red and green bell peppers: Bring freshness and a mild crunch contrast.
- Russet potatoes: Their starchy, fluffy texture holds up well during baking.
- Evaporated milk: Adds creaminess without extra heaviness.
- Cream of mushroom soup: Brings an earthy, rich flavor to the sauce.
- Cream of chicken soup: Contributes savory umami and ties all the flavors together.
- Shredded cheddar cheese: For melty, cheesy goodness that makes every bite irresistible.
- Fried onions: The ultimate crispy topping that adds texture and a pop of flavor.
Make It Your Way
This Cheesy Ground Beef Potato Casserole Recipe is wonderfully flexible, making it easy to tailor to your family's tastes and dietary needs. Whether you're looking to lighten it up or add a fun twist, there's plenty of room to get creative.
- Ground Turkey or Chicken Swap: I’ve often replaced the ground beef with ground turkey for a leaner, lighter casserole that still retains all the comforting flavors.
- Crunchy Topping Alternative: When fried onions aren’t on hand, I like using breadcrumbs mixed with a little melted butter for a deliciously crisp contrast on top.
- Extra Veggie Boost: Adding chopped mushrooms or shredded carrots to the beef mixture is a great way to sneak in some extra veggies without losing that hearty texture.
- Make-Ahead Convenience: For busy days, assembling the casserole the night before and refrigerating it makes dinner prep a breeze. Just remember to add about 15 extra minutes to the baking time to cook it through from cold.
Step-by-Step: How I Make Cheesy Ground Beef Potato Casserole Recipe

Step 1: Getting Ready With Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit—this warm-up is key to ensuring even baking later on. Then, grab a 9 x 13 x 2-inch baking dish and give it a good spray with pan spray so nothing sticks when the casserole bakes.
Step 2: Brown That Beef and Build Flavor
Place your 2 pounds of ground beef in a large skillet over medium-high heat. Cook it thoroughly until there’s no pink left, breaking it up into small crumbles as it cooks for even browning. Season with ½ teaspoon salt and ¼ teaspoon black pepper to bring out those rich, savory notes.
Step 3: Sauté the Veggies Until Soft and Aromatic
Next, toss in 1 cup diced onion, ½ cup diced red bell pepper, and ½ cup diced green bell pepper. Cook everything together for a few minutes until the onions become translucent and tender. Drain any excess fat, and then remove the skillet from the heat—this mix adds vibrant flavors and a little freshness to the dish.
Step 4: Prep Your Potatoes Like a Pro
Peel 2 pounds of russet potatoes and slice them thinly—using a mandoline slicer here can help you get consistent, even slices that will cook just right. Submerge the slices in a large bowl of cold water to prevent browning while you work on the rest.
Step 5: Whisk Up the Creamy Sauce
In a medium bowl, combine 1 (12-ounce) can of evaporated milk, 1 (10.5-ounce) can of cream of mushroom soup, and 1 (10.5-ounce) can of cream of chicken soup. Whisk until you get a smooth, creamy sauce that will soak into the layers beautifully.
Step 6: Layer Time—Building Your Casserole
Drain the potato slices and gently pat them dry to avoid excess moisture. Then, arrange half of the potato slices evenly on the bottom of your prepared baking dish. Spoon half of the seasoned meat and veggie mixture over the potatoes, pour half of the creamy sauce on top, and sprinkle with 1½ cups of shredded cheddar cheese. Repeat the same layers with the remaining ingredients for a perfectly balanced casserole.
Step 7: Add the Finishing Touches Before Baking
Top the last cheese layer with 1 cup of crispy fried onions—it adds a wonderful texture and flavor contrast. Cover the dish tightly with aluminum foil to keep the moisture locked in while baking, which helps those potatoes become tender and melty inside.
Step 8: Bake to Perfection
Pop your casserole into the oven and bake for 75 to 80 minutes. You’ll know it’s ready when the potatoes are tender and the internal temperature hits 165 degrees Fahrenheit—safe and perfectly cooked.
Step 9: Golden Brown Finish Under the Broiler
Carefully remove the foil and switch your oven to broil on high. Broil the casserole for 1 to 2 minutes until the cheese and fried onions turn beautifully golden and crispy. Keep a close eye to avoid burning—this step gives it that irresistible, bubbly top.
Step 10: Rest Before Serving
Let your casserole rest for about 10 minutes. This little wait helps the flavors settle and the potatoes soak up any extra sauce, making it easier to slice and serve warm, cheesy, and comforting to every hungry plate.
Top Tip
Mastering the Cheesy Ground Beef Potato Casserole Recipe is all about layering flavors and textures perfectly. These tips will make your casserole turn out moist, cheesy, and crispy just like you want every time.
- Even Potato Slices: Using a mandoline slicer helps you achieve uniformly thin potato slices that cook evenly without getting mushy or underdone in the layers.
- Drain Excess Fat: After cooking the beef and veggies, be sure to drain any extra fat to avoid a greasy casserole, which I learned the hard way during my first try.
- Tight Foil Cover: Sealing the casserole tightly with foil during baking locks in moisture, ensuring tender potatoes and a creamy sauce throughout.
- Broil for Crunch: Don’t skip the final broil step! It adds a gorgeous golden crust to the cheese and crispy fried onion topping, elevating the whole dish.
How to Serve Cheesy Ground Beef Potato Casserole Recipe

Garnishes
Brighten up your casserole with a sprinkle of freshly chopped parsley or chives for a pop of color. A dollop of sour cream or a drizzle of hot sauce are also fantastic if you like a bit more zing alongside the comforting richness.
Side Dishes
This hearty casserole pairs beautifully with a crisp green salad tossed with a light vinaigrette to balance the richness. Roasted or steamed veggies like broccoli, green beans, or carrots add freshness and texture for a well-rounded meal.
Make Ahead and Storage
Storing Leftovers
Store leftover Cheesy Ground Beef Potato Casserole in an airtight container in the refrigerator for up to 3 days. This keeps the flavors fresh and prevents the casserole from drying out.
Freezing
You can freeze leftover casserole for up to 2 months. Wrap it tightly with aluminum foil or plastic wrap and place in a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheating
Reheat individual portions in the microwave for 2-3 minutes or until warmed through. For a crispier top, reheat the whole casserole in a 350°F oven for about 20 minutes, uncovered.
Frequently Asked Questions:
Absolutely! While cheddar cheese brings that classic, sharp flavor, you can substitute with mozzarella for gooey stretchiness, or even a blend of cheeses like Monterey Jack and pepper jack for a little kick.
Peeling the russet potatoes helps create a smoother texture in the casserole. However, if you prefer a more rustic feel and enjoy the nutrients in the skin, you can leave them on—just be sure to wash them thoroughly and slice thinly.
Yes! You can assemble the casserole the night before and keep it refrigerated. Just add about 15 extra minutes to the baking time when cooking straight from cold to ensure the potatoes cook through.
The casserole is done when the potatoes are tender after baking 75-80 minutes and the internal temperature reaches 165°F. The final broil step will give the topping a golden, crispy finish.
Final Thoughts
This Cheesy Ground Beef Potato Casserole Recipe is one of those timeless comfort foods that brings everyone to the table with smiles. It’s rich, filling, and has just the right combination of creamy, cheesy, and crispy textures. Whether you're feeding a hungry family or bringing it to a potluck, this casserole always hits the spot. I hope you enjoy making it as much as I do savoring each warm, satisfying bite!
Print
Cheesy Ground Beef Potato Casserole Recipe
- Prep Time: 30 minutes
- Rest Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 0 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
Hobo Casserole is a hearty, comforting layered dish combining seasoned ground beef, tender sliced potatoes, creamy mushroom and chicken soups, and melted cheddar cheese topped with crispy fried onions. Baked to perfection, it makes a perfect family meal that is warm, filling, and packed with classic flavors.
Ingredients
Meat and Vegetables
- 2 pounds ground beef
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup diced onion (about ½ a large onion)
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- 2 pounds russet potatoes
Sauce and Toppings
- 1 (12-ounce) can evaporated milk
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10.5-ounce) can cream of chicken soup
- 3 cups shredded cheddar cheese, divided
- 1 cup fried onions
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit and spray a 9 x 13 x 2-inch baking dish with pan spray to prevent sticking.
- Cook Ground Beef: Place the ground beef into a large skillet over medium-high heat. Cook until no pink remains, breaking it up into small pieces as it cooks. Stir in salt and black pepper for seasoning.
- Sauté Vegetables: Add diced onion and both red and green bell peppers to the skillet. Cook for a few minutes until the onion becomes translucent and soft. Drain off any excess fat and remove the skillet from heat.
- Prepare Potatoes: Peel the russet potatoes and slice them thinly. Place the slices into a large bowl filled with cold water to prevent browning.
- Mix Sauces: In a medium bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth and well combined.
- Layer Ingredients: Drain the potatoes and pat them dry with paper towels. Arrange half of the potato slices in the bottom of the prepared baking dish. Layer half of the meat mixture on top, then pour half of the sauce over the meat, and sprinkle with 1 ½ cups of shredded cheddar cheese. Repeat the layers with the remaining potatoes, meat, sauce, and cheese.
- Add Toppings and Cover: Top the last cheese layer with the fried onions. Cover the dish tightly with aluminum foil to lock in moisture during baking.
- Bake the Casserole: Bake in the preheated oven for 75-80 minutes until the potatoes are tender and the internal temperature reaches 165 degrees Fahrenheit.
- Broil for Finish: Remove the foil and broil the casserole under high heat for 1-2 minutes until the top is golden brown and crispy.
- Rest Before Serving: Let the casserole rest for about 10 minutes before serving to allow the potatoes to absorb any remaining liquid and to make slicing easier.
Notes
- Use a mandoline slicer for even and thin potato slices to ensure they cook through evenly.
- For a lower fat version, substitute ground turkey or chicken for the ground beef.
- You can swap fried onions for breadcrumbs for a different crunchy topping.
- The casserole can be assembled the night before and refrigerated; just increase the baking time by about 15 minutes when baking from cold.
- Ensure the casserole reaches an internal temperature of 165°F for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg



Leave a Reply